EIERLIKöR - GERMAN EGG LIQUEUR (A.K.A. ADVOCAAT)
Provided by Texanerin Baking
Time 30m
Yield 5 cups or 1.2 liters
Number Of Ingredients 5
Steps:
- With an electric mixer, beat the egg yolks and vanilla sugar until foamy. I did mine for about 2 - 3 minutes. You can kind of see the texture here.
- Slowly add the powdered sugar. It'll look like this. Make sure there aren't clumps of powdered sugar like I have below!
- Then add the evaporated milk and then the rum. Mix slowly until well combined.
- Put it in a pot, but don't fill it all the way to the top. Leave at least 1" at the top of the pot. If you have to do it in two batches, then do it in two batches. If you fill it almost to the top of the pot, it will likely come out badly. Then put that pot in a larger pot, which has been filled slightly less than halfway with water. How far you'll need to fill it depends on the size of the pots. Heat it over medium heat slowly until it reaches 160 °F (71 °C), stirring occasionally. Make sure to scrape the bottom and sides of the pot every now and then. It normally takes 15 - 20 minutes. Do not let the water or liqueur simmer. If you let it go above 185 °F (85 °C) it'll become scrambled eggs. So be really careful and stop cooking at 160 °F (71 °C). Add your vanilla now if you didn't use vanilla sugar. The liqueur should be quite thick now. Remove the pot from the heat.
- To ensure your bottles don't crack, run some hot water over the outside of your bottles and then dry them off.
- Use a funnel to pour the liqueur into the bottles, filling all the way up to about 1" from the top.
- Let the bottles cool completely and then store in the refrigerator for up to 3 months.
EIERLIKöR (GERMAN EGG LIQUEUR)
Thick, sweet, and creamy, German Egg Liqueur - or Eierlikör - is a delicious holiday drink. This classic liqueur is made from beaten egg yolks and sugar mixed with rum. Eierlikör can be enjoyed as is or used in other drinks like German Eierpunsch!
Provided by Recipes From Europe
Categories Drinks
Time 25m
Number Of Ingredients 5
Steps:
- Separate the eggs and add the yolks to a medium-sized mixing bowl. Add in the powdered sugar as well as the vanilla extract and mix with your electric hand mixer or a whisk until you have a creamy consistency.
- Mix in the whipping cream and keep whisking.
- Now slowly pour in the the rum and keep whisking vigorously.
- Once frothing, put the bowl in a hot water bath on the stovetop and keep whisking for a few minutes until the mixture is thick and creamy. This works best if you fill a flatter, medium-sized pot with hot water and place your mixing bowl into the hot water (use a bowl that can handle it - we would avoid plastic bowls). Make sure that the water in the pot is hot but not boiling since you don't want the egg liqueur to start bubbling and lose its alcohol. You want to heat the egg liqueur to around 160 degrees Fahrenheit.
- Pour the egg liqueur into glasses to sip right away or into sanitized bottles to keep for later. If you use clean equipment and fresh eggs, the egg liqueur should keep in the fridge for around 4 months.
Nutrition Facts : ServingSize 1 g, Calories 298 kcal, Carbohydrate 29 g, Protein 4 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 218 mg, Sodium 17 mg, Sugar 28 g, UnsaturatedFat 6 g
EIERLIKOER GERMAN EGG LIQUEUR
Steps:
- Gather the ingredients.
- Heat milk, cream sugar, and vanilla bean to about 160 F (use a food or meat thermometer to measure temperature).
- Beat egg yolks together. Temper egg yolks by adding a few spoonfuls of the hot milk and stirring quickly.
- Add the egg yolks to the milk in a thin stream, stirring constantly with a whisk. You may want to use an immersion blender for this step.
- Stir over low heat, keeping the temperature at about 160 F / 70 C, for 5 to 10 minutes.
- Remove from heat and cool slightly. Add both alcohols and stir until well mixed.
- Pour through a sieve into a large measuring cup or through a funnel into a clean bottle. Discard vanilla bean and any solids.
- Refrigerate overnight before drinking out of small cups or egg cups.
Nutrition Facts : Calories 207 kcal, Carbohydrate 21 g, Cholesterol 145 mg, Fiber 0 g, Protein 5 g, SaturatedFat 2 g, Sodium 60 mg, Sugar 21 g, Fat 5 g, ServingSize 3/4 quart (8 servings), UnsaturatedFat 0 g
ADVOCAAT (GERMAN EIERLIKOR)
Rich, thick and creamy homemade egg liqueur! Advocaat is traditionally served in a wide brimmed cocktail glass with whipped cream and a dusting of cocoa powder, and eaten with a spoon. It is also served as an aperitif or digestif. The best known cocktail using Advocaat is the popular Snowball recipe #351501, and also the Bombardino recipe #467186 which is a popular apres-ski coffee beverage in the Italian Alps. Advocaat is also used as a topping for waffles, and as an ingredient for several desserts such as pastries and ice cream. Delicious!
Provided by BecR2400
Categories Punch Beverage
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Beat the egg yolks, salt and sugar until thickened and lemony in color.
- Slowly trickle in the brandy, while still beating.
- Pour the mixture into a saucepan and warm over a LOW heat, continuously whisking. Do not boil.
- The Advocaat is ready when it coats the back of a spoon.
- Remove from heat and whisk in the vanilla extract.
- Let cool.
- Serve immediately, or cover & refrigerate until serving time.
- Serve Advocaat in a wide brimmed cocktail glass, with whipped cream and dust with cocoa powder.
- Or, fold some whipped cream through the Advocaat to create a decadent dessert called Tokkelroom.
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